세 가지 상태의 르방으로 사워도우 굽기 (피크 후, 피크, 피크 전)

Are you all enjoying the breezy spring weather? It felt almost like early summer this afternoon. It is a beautiful season with blooming flowers and perfect for brunch, but... as the seasons change, it also seems to be a time of chaos where we have to readjust fermentation timing, adjust the levain refresh cycle, and recalculate water temperatures. Anyway, amidst this turbulent time... I prepared levain in various states and tried baking sourdough using a single recipe. I was curious to see if the bread's taste or process would differ significantly depending on the levain state. Coincidentally, someone who shared the same curiosity left a comment! The results of this experiment are quite interesting, so I hope you enjoy watching! *I used YouTube auto-subtitles for this video.